Culinary Arts
Puff Pastry: Laminated Dough
Learn the classic technique of dough lamination, then bake a variety of pastries.
Tuition Assistance and Other Policies
Meeting Times
- Sat, 1/31/2026 12:00 PM - 3:00 PM
Sat, 1/31/2026
Closed
About
If you have ever wondered how to create distinctive layers of dough separated by butter to make the most tender and flakey pastry for mille feuille, galettes, and pastries in general, this is your chance to learn!
Learn the classic technique of dough lamination, and tips and tricks for mixing, laminating, and baking puff pastry. Then you'll use your pastry dough for a variety of pastries.
On the menu
- Milhojas con manjar (Chilean-style mille feuille with dulce de leche).
- Palmeras playeras (beach-style Chilean palmiers).
- Empanadas de queso (cheese empanadas).
BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses milk (butter) and wheat.
Allergies and dietary restrictions
BARN's Kitchen is not allergen-free. If you have allergies or dietary restrictions, each time you register for a Culinary Arts class, please check with the studio by filling out this form to see if your restrictions can be accommodated. We can't guarantee to fulfill your request, but please ask! Because allergies and dietary restrictions change over time, we don't store your allergy/dietary restriction information.Materials
A $10 materials fee, included in the cost of the class, covers all the ingredients you'll need.
Class Policies
- Closed-toe shoes are required in the studio at all times. Tie back long hair.
- Ages 14 and up are welcome.
BARN Policies
- View BARN's Cancellation and Refund Policy.
- Tuition Assistance is available. Fill out the application before registering.
- BARN is committed to accessibility. We try to make accommodations when requested; the earlier you contact us, the more likely we can help. Fill out the Accommodation Request Form before any class for which you require an accommodation. Email accessibility@bainbridgebarn.org if you have any questions.
- Sensory Statement: Makerspaces like BARN can be noisy and cluttered, smell strongly, and have bright or flickering lights. BARN is not an allergen-free facility. If you have concerns, please email info@bainbridgebarn.org.
Instructors or Guides
Pam Arriagada
Born in Santiago, Chile, Pam was raised in La Serena, on the southern border of the Atacama desert. Her father worked at one of the astronomical observatories in the area, which made her household quite an experimental one when it came to food because foreign ingredients, otherwise impossible to find in a small town in Chile, were constantly smuggled into their kitchen by travelling astronomers. Growing up around astronomers led her to eventually pursue a doctorate in astronomy, although she always had a longing for cooking and baking. Any time not spent on research was spent in the kitchen.
After 10 years in academia, and due to life’s twists and turns, she decided to give professional baking a try. While working at a few bakeries around Seattle, she had the opportunity to translate her knowledge as a scientist and home-baker into the professional baking world. She realized that cooking is like having your own lab right here on Earth. Pam is thrilled to share everything she’s learned throughout her life as both a scientist and a cook with everyone who takes her classes at BARN.
After 10 years in academia, and due to life’s twists and turns, she decided to give professional baking a try. While working at a few bakeries around Seattle, she had the opportunity to translate her knowledge as a scientist and home-baker into the professional baking world. She realized that cooking is like having your own lab right here on Earth. Pam is thrilled to share everything she’s learned throughout her life as both a scientist and a cook with everyone who takes her classes at BARN.
Follow Us